Korean-Inspired Pulled Pork with Sesame Spinach
15min
3h
2
490
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Chef's Note
Swap out granulated sugar for crushed yellow rock sugar to give your braised meats a stunning, high-gloss glaze that looks professional.
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Ingredients
2 lbs pork shoulder
1 large yellow onion
6 pieces garlic cloves
1 cup chicken broth
2 tbsp gochujang
3 tbsp soy sauce
2 tbsp crushed yellow rock sugar
1 tbsp toasted sesame oil
10 oz fresh baby spinach
1 tbsp toasted sesame seeds
to taste chili crisp
4 tsp cooking oil
1 tsp salt
1/2 tsp black pepper
1 cup water
Instructions
- 1
Preheat the oven to 325°F.
- 2
Pat dry 2 lbs of pork shoulder with paper towels. Season all sides evenly with 1 tsp of salt and 1/2 tsp of black pepper.
- 3
Heat 3 tsp of cooking oil in a large Dutch oven over medium-high heat. Sear the pork shoulder for 8 to 10 minutes, turning occasionally, until a deep golden-brown crust forms on all sides. Transfer the pork to a plate.
- 4
Reduce the heat to medium. Add 1 chopped yellow onion and 6 smashed garlic cloves to the Dutch oven and sauté for 3 minutes until fragrant. Pour in 1 cup of chicken broth and 1 cup of water, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- 5
Return the pork shoulder to the Dutch oven, cover with a tight-fitting lid, and transfer to the preheated oven. Braise at 325°F for 2.5 hours, or until the pork is completely tender and pulls apart easily with a fork.
- 6
While the pork braises, prepare the glaze. In a small saucepan over low heat, combine 2 tbsp of gochujang, 3 tbsp of soy sauce, 2 tbsp of crushed yellow rock sugar, and 1 tbsp of toasted sesame oil. Cook, stirring constantly, for 5 minutes until the rock sugar is completely dissolved and the sauce thickens into a glossy glaze. Remove from heat.
- 7
Remove the Dutch oven from the oven. Transfer the braised pork to a large cutting board. Using two forks, shred all 2 lbs of the pork, discarding any large pieces of excess fat.
- 8
Divide the shredded pork in half. Place 1 lb of the shredded pork into an airtight container and store in the refrigerator for Day 4 carnitas.
- 9
Toss the remaining 1 lb of shredded pork with the warm gochujang glaze in a mixing bowl until the meat is thoroughly coated and shiny.
- 10
In a large skillet, heat 1 tsp of cooking oil over medium heat. Add 10 oz of fresh baby spinach and cook for 2 to 3 minutes, tossing constantly, until just wilted. Remove from heat, stir in 1 tbsp of toasted sesame seeds and a pinch of salt.
- 11
Divide the glossy gochujang pulled pork and sesame spinach between two plates. Serve immediately with chili crisp at the table for customizable heat.
Nutrition Information (per serving)
490
36g
19g
29g
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